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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Anchovy recipes

Pasta with tomato and anchovy sauce

10 minutes

Soup recipes

Pineapple-and-basil smoothie bowl

Pasta recipes

3-minute pasta

Soup recipes

Roast tomato soup

30 minutes

Pepper recipes

Lentil-and-tomato pesto with roasted peppers

20 minutes

Grilled chicken with peanut, citrus and basil sauce

10 minutes

Savoury bake

Cheese-and-swiss chard pasta bake

45 minutes

Roast olive and tomato sauce with penne

20 minutes

Leftovers recipes

The classic chicken sandwich with home-made mayonnaise

Bean pesto spread

3 hours

Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Beetroot risotto with lemon mascarpone

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T butter
2 shallots, peeled and finely chopped
2 cloves garlic, finely chopped
100 g arborio rice
½ cup white wine
2 cups organic ready-made vegetable or chicken stock
4 medium beetroots, washed and grated
1 x 250 g tub mascarpone
Sea salt and freshly ground black pepper
Fresh basil leaves, to serve

Method

Place a saucepan over a very low heat, add the butter and leave to melt. Add the chopped shallots and garlic and fry until softened (but do not colour).

Add the rice and stir until the grains are coated. Continue to stir for 3 minutes before adding the white wine.

Cook for a further two minutes, then add the stock, a little at a time and stirring frequently, until it is absorbed and the risotto has a luxurious creamy texture.

Fold in the grated beetroot and warm through.

Spoon the risotto into separate bowls and add a dollop of mascarpone sprinkled lightly with lemon zest.

Season to taste then scatter with the torn basil leaves and serve.
Per serving: 2434.5 kJ, 5.2 g protein, 44.5 g fat, 35.8 g carbs

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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Pasta with tomato and anchovy sauce

Pineapple-and-basil smoothie bowl

3-minute pasta

Roast tomato soup

Lentil-and-tomato pesto with roasted peppers

Grilled chicken with peanut, citrus and basil sauce

Cheese-and-swiss chard pasta bake

Roast olive and tomato sauce with penne

The classic chicken sandwich with home-made mayonnaise

Bean pesto spread

Beetroot risotto with lemon mascarpone

Beetroot risotto with lemon mascarpone

Ingredients

Method